Put the drained vermicelli in a large bowl and add beaten eggs, salt and pepper, grated cheese (keep a little for the top) and the milk. Mix well together.

Grease a 2pt casserole dish and plop the mix into it. Put the grated cheese ontop and bung in the oven at 200 until the tops golden brown and the pie's set. (test with a knife, if it comes out clean it's done).

Eat hot with buttered crusty bread or rolls.

I dont measure anything I just throw it all in so the amounts might need adjusting cos they're only approximate. Sorry.

Preheat oven to 150°C: 300°F: Gas 2.
Remove crusts from bread, butter each slice on one side.
Sprinkle two thirds of the grated cheese onto 4 slices, sandwich with the remaining bread.
Cut cheese sandwiches in half diagonally.
Butter a shallow ovenproof dish.
Arrange cheese sandwiches over base of dish.
Beat eggs, stock and cream, pour egg mixture over sandwiches making sure each one is moistened.
Allow to stand 30 minutes.
Sprinkle remaining cheese on top, season with ground black pepper.
Bake for 30 minutes or until pudding is set and golden.

600ml (1 pint) Milk
225g (8oz) Onions
170g (6oz) Fresh Breadcrumbs
110g (4oz) Cheese
3 Eggs
Parsley
Salt and Cayenne Pepper
Peel and slice the onions thinly.
Poach with the milk gently in a saucepan until just tender
Remove from the heat and allow to cool slightly.
Add the breadcrumbs, beaten eggs most of the cheese and the chopped parsley, seasoning to taste and mixing well.
Place into a lightly oiled ovenproof dish, sprinkle with the remaining cheese.
Bake for 20-25 minutes.